Domaine Emile Voarick

Blard & Fils

Cuveé Pierre Emile Pinot Noir 2020

Savoie Pinot. Blackberries & crushed black cherries. Quite long, powerful & elegant. Needs air/age to open up. Paired with chorizo stew with tomato, onion & cilantro. — 9 days ago

Owen Mazon
with Owen
Tom, Ceccherini and 6 others liked this

Emile Beyer

Tradition Alsace Gewürztraminer 2019

Honey sweetness that's not overpowering, a round pleasing body with low acidity, perfect for dessert pairing or alone. — 2 years ago

Emile Beyer

Tradition Alsace Pinot Gris 2018

Apricots, honey and a touch of citrus. — 4 years ago

Emile Beyer

L'Hostellerie Pinot Gris 2017

Very nice Pinot Gris. Very delicate with a touch sweetness. Went very well with fresh flounder. — 5 years ago

Kevin Berkowitz

Kevin Berkowitz

Wow 😮! Sounds delicious

Trimbach

Cuvée Frédéric Emile Alsace Riesling 2010

Mid gold in colour. Aromatics of yellow peach and honeyed notes. No traces of petro chemical. Medium plus intensity of stone fruit and mineral on the palate. Great depth. One of the top Rieslings in Alsace and showing it in spades. A beautiful Riesling and probably at its peak. Will stay on this plateau through the 2020’s. Interestingly about 25% went through malolactic so this is a different style from the usual Cuvée Frederic Emile. Very fresh for a 14 year old Riesling but remaining fleshy and M plus bodied. — 4 months ago

Brian, Doug and 21 others liked this
Tom Casagrande

Tom Casagrande Influencer Badge

Yum yum yum!

Emile Beyer

Pfersigberg Alsace Grand Cru Riesling

Beautiful golden color. Intense fruit on the nose followed by the same on the palate-lychee pear melon honey. Touch of sugar. A great Alsace Gewurtztraminer!! — 3 years ago

Ericsson and David liked this

Trimbach

Cuvée Frédéric Emile Vendanges Tardives Alsace Riesling

Bday dinner at Plenitude - October 2023 — 7 months ago

Pewsey Vale Vineyard

Museum Reserve The Contours Riesling 2015

This keeps impressing, easily comparable to Trimach Cuvee Frederic Emile. Heavy petrol with citrus, but not as much complexity as other Aussie Rieslings. Nice finish but not particularly lengthy. — a year ago

Ira liked this

Emile Beyer

Eguisheim Alsace Pinot Noir 1550

There’s depth and “cut” to it that invites more comparisons to its Burgundy cousins than its German ones, so give it 30 minutes or so in a decanter before diving in: Serve it at a cool 60 degrees in Burgundy stems and you’ve got one of the most versatile reds for food one could possibly ask for. This will sing with a wide range of proteins, from salmon all the way up to beef, but I can’t resist an old-school Alsatian pairing—tarte flambée. Smoky bacon, creamy cheese, crisp crust…that’ll work for me! Enjoy! — 3 years ago

Steven liked this